Macaroni and Cheese

By c_kiuchi

Ingredients

• For topping:
• 1/2 stick unsalted butter
• 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
• 1/2 cup grated Parmigiano-Reggiano
• For macaroni and sauce:
• 1 stick unsalted butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk
• 1 pound coarsely grated extra-sharp Cheddar (6 cups)
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound elbow macaroni

Preparation

Step 1

Make topping:
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.
Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.
Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth.
Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente.
Reserve 1 cup cooking water and drain macaroni in a colander.
Stir together macaroni, reserved cooking water, and sauce in a large bowl.
Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.